This is my muffin recipe that I’ve played around with for a while before I was finally happy enough to share it.

I’m going to give you three variations, so that should keep you busy for a while. They’re all fruit muffins (cos that’s my favourite).

When you make them, don’t forget to share them with your friends and take them to work as well – share the love so that everyone can taste for themselves that healthy treats really can taste great!

Strawberry Peach Muffins
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Ingredients
  1. 1 cup almond meal
  2. 1 cup oat flour
  3. 1 tablespoon baking powder
  4. pinch salt
  5. ½ teaspoon cinnamon
  6. ¼ cup coconut oil
  7. ¼ cup honey
  8. ½ teaspoon vanilla extract or vanilla bean paste
  9. ½ cup Greek Yoghurt
  10. ½ cup milk of your choice
  11. 2 eggs, lightly beaten
  12. 1 large peach, peeled and diced
  13. 6-8 strawberries, depending on size, chopped
Instructions
  1. Preheat oven to 180℃.
  2. Place liners in a muffin pan, or lightly grease the pan and set aside.
  3. In a large bowl, mix together almond meal, flour, baking powder, salt and cinnamon.
  4. Melt coconut oil in a small saucepan over a low heat and allow to cool slightly while preparing other wet ingredients.
  5. In a medium sized bowl lightly whisk eggs and then add honey, yoghurt, milk and vanilla.  Pour in coconut oil and continue to gently whisk until all wet ingredients are well mixed.
  6. Slowly fold wet ingredients into the dry ingredients, until just combined.
  7. Gently fold in strawberries and peaches.
  8. Divide batter evenly among baking cups, filling to about ¾ full.
  9. Bake for 15 - 20  minutes, or until top of muffins are golden brown.
  10. You can use a skewer/cake tester - if it comes out clean from the middle of a muffin, they're cooked!
  11. After removing from the oven, allow to rest for 5 minutes and then cool on a rack.
  12. Makes 12 regular size or 6 large muffins.
Notes
  1. I make my own fresh oat flour as I need it.  Simply grind the required amount of oats in a food processor or blender such as a NutriBullet.
  2. Feel free to substitute maple syrup or rice malt syrup for honey if you prefer.
  3. If fresh peaches aren't available, you can substitute  tinned.  Just check the label to make sure they are in natural juice with no added nasties 🙂
  4. Also note that if you use nut milk instead of cow's milk, you may need to use less, so I would suggest to start with ¼ cup and add more if necessary - you don't want your batter to be too runny!
Wendys Way To Health http://wendyswaytohealth.com/

Strawberry Coconut Muffins
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Ingredients
  1. 1 cup almond meal
  2. 1 cup oat flour
  3. 1 tablespoon baking powder
  4. pinch salt
  5. 1 tablespoon desiccated coconut
  6. ¼ cup coconut oil
  7. ¼ cup honey/maple syrup
  8. ½ teaspoon vanilla
  9. ½ cup coconut milk
  10. ½ cup Greek Yoghurt
  11. ½ cup milk of your choice
  12. 2 eggs, lightly beaten
  13. 1 punnet strawberries, chopped
Instructions
  1. Preheat oven to 180℃.
  2. Place liners in a muffin pan, or lightly grease the pan and set aside.
  3. In a large bowl, mix together almond meal, flour, coconut, baking powder and salt.
  4. Melt coconut oil in a small saucepan over a low heat and allow to cool slightly while preparing other wet ingredients.
  5. In a medium sized bowl lightly whisk eggs and then add honey, yoghurt, milk and vanilla.  Pour in coconut oil and continue to gently whisk until all wet ingredients are well mixed.
  6. Slowly fold wet ingredients into the dry ingredients, until just combined.
  7. Gently fold in strawberries.
  8. Divide batter evenly among baking cups, filling to about ¾ full.
  9. Bake for 15 - 20  minutes, or until top of muffins are golden brown.
  10. You can use a skewer/cake tester - if it comes out clean from the middle of a muffin, they're cooked!
  11. After removing from the oven, allow to rest for 5 minutes and then cool on a rack.
  12. Makes 12 regular size or 6 large muffins.
Notes
  1. I make my own fresh oat flour as I need it.  Simply grind the required amount of oats in a food processor or blender such as a NutriBullet.
  2. Feel free to substitute maple syrup or rice malt syrup for honey if you prefer.
  3. Also note that if you use nut milk instead of cow's milk, you may need to use less, so I would suggest to start with ¼ cup and add more if necessary - you don't want your batter to be too runny!
Wendys Way To Health http://wendyswaytohealth.com/

Creamy Peach Muffins
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Ingredients
  1. 1 cup almond meal
  2. 1 cup oat flour
  3. 1 tablespoon baking powder
  4. pinch salt
  5. ½ teaspoon cinnamon
  6. ¼ cup coconut oil
  7. ¼ cup honey/maple syrup
  8. ½ teaspoon vanilla
  9. ½ cup ricotta cheese
  10. ½ cup milk of your choice
  11. 2 eggs, lightly beaten
  12. 2 large peaches or substitute tinned
Instructions
  1. Preheat oven to 180℃.
  2. Place liners in a muffin pan, or lightly grease the pan and set aside.
  3. In a large bowl, mix together almond meal, flour, baking powder, salt and cinnamon.
  4. Melt coconut oil in a small saucepan over a low heat and allow to cool slightly while preparing other wet ingredients.
  5. In a medium sized bowl lightly whisk eggs and then add honey, yoghurt, milk and vanilla.  Pour in coconut oil and continue to gently whisk until all wet ingredients are well mixed.
  6. Slowly fold wet ingredients into the dry ingredients, until just combined.
  7. Gently fold in peaches.
  8. Divide batter evenly among baking cups, filling to about ¾ full.
  9. Bake for 15 - 20  minutes, or until top of muffins are golden brown.
  10. You can use a skewer/cake tester - if it comes out clean from the middle of a muffin, they're cooked!
  11. After removing from the oven, allow to rest for 5 minutes and then cool on a rack.
  12. Makes 12 regular size or 6 large muffins.
Notes
  1. I make my own fresh oat flour as I need it.  Simply grind the required amount of oats in a food processor or blender such as a NutriBullet.
  2. Feel free to substitute maple syrup or rice malt syrup for honey if you prefer.
  3. If fresh peaches aren't available, you can substitute  tinned.  Just check the label to make sure they are in natural juice with no added nasties 🙂
  4. Also note that if you use nut milk instead of cow's milk, you may need to use less, so I would suggest to start with ¼ cup and add more if necessary - you don't want your batter to be too runny!
Wendys Way To Health http://wendyswaytohealth.com/

I really hope that you love these muffins as much as I do.

Please leave me a comment below and let me know.

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